The quickest of weeknight suppers, pasta with bacon and vegetables in a chicken stock and cream cheese sauce.

This is one of my go to recipes when I am feeling lazy, uninspired or I have very little in the fridge! It can be made in about 15 minutes so barely takes longer than your pasta will take to boil.

In being cooked in the stock for a while the veg goes lovely and soft and takes in all the flavour – even my toddler loves it! The cream cheese gives it a silky creamy finish but you could substitute this for regular cream or a handful of melted cheddar and a splash of milk if you preferred.

You can add any veg you like or have to hand. Serves 2 adults and 2 littles but you can scale up / down as required.

Ingredients:

250g penne pasta

Few handfuls chopped vegetables (I used half a pack of button mushrooms, half a red onion, half a red pepper and half a courgette)

3-4 slices of bacon, snipped into small strips (I remove all the fat but leave it on if you like)

1-2 garlic cloves

250ml chicken stock (mine was made with 1 Knorr stock pot)

A large spoonful of cream cheese

Method:

1. Chop all your veg, and the bacon, into small strips / pieces. Put your kettle on to boil for the pasta.

2. Pul the boiling water and pasta in a pan and cook according to packet instructions.

3. As soon as the pasta is on, heat up a frying pan over a medium heat and add a glug of olive oil.

4. Add the garlic, onion and pepper and fry for 1-2 minutes. Add the rest of the veg and bacon.

5. Fry for 3-4 minutes, then add the chicken stock.

6. Simmer until the pasta is cooked. Add a dollop of cream cheese to the sauce.